Oct 25, 2000
Corn can be grilled in the husk for a "greener" flavor, or shucked for a smokier taste. Soaking corn in the husk in cold water for a few hours before grilling lets the corn steam as it grills—making it moister—but isn't necessary.
4 ears of corn, in husk
1. Prepare grill. Let a bed of coals burn down until they're glowing and covered with ash. Place corn on grill and cook, turning several times with long-handled tongs. Cook shucked corn for 3–4 minutes, corn in husks for 6–8.
This article was first published in Saveur in Issue #37